Birds Eye 2 salmon fillets with chilli & ginger sauce frozen
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Wild Pink Salmon (FISH) (84%), Water, Palm Kernel Oil, Rapeseed Oil, Ginger, Sugar, Rice Starch, Salt, Chopped Red Chillies, Tomato Purée, Concentrated Lemon Juice, Parsley, Chopped Garlic, Natural Emulsifier (Sunflower Lecithin)#, Spirit Vinegar, Lemongrass, Extra Virgin Olive Oil, Lemon Extract, #Lecithin is used to help the sauce blend with the fish juices on cooking, it is a natural material found in many traditional food ingredients
Allergy Advice: For allergens see ingredients in CAPITAL LETTERS
|Typical values||As Sold 100g Provides:||Per Portion (148g) Oven Baked Provides:|
|- Saturates||2.9g||4.2 g|
|- Sugars||0.9g||1.4 g|
To Serve: Remove the bag from the oven or microwave, shake gently.Tear or cut the end bag with scissors. Be careful, bag and contents will be hot!Fish comes in all sorts of shapes and sizes, and so do ovens and microwaves, so while you'll always get a tasty fish dish the shape of fillet and sauce quantity may also vary.Please ensure food is cooked until piping hot.These instructions are guidelines only.Do Not refreeze after defrosting.
190°C, Fan 170°C Gas Mark 5 25 minsPre-heat oven. Place the bag containing the fish on a baking tray. Do not pierce the bag. Middle of oven.Two or more portions may require longer time.
Full Power: 1 Bag, 650W/B: 5 mins, 750W/D: 5 mins, 850W/E: 4 minsFull Power: 2 Bags, 650W/B: 9 mins, 750W/D: 8 mins, 850W/E: 8 minsStand for 1 minute